approx 1 litre stock, preferably homemade with spring veg
1 knob of butter
2 tbsp olive oil
1 large onion, finely chopped
2 cloves of garlic, finely chopped or chopped wild garlic leaves
400g risotto rice
2 wine glasses heavy red wine such as Barolo
salt and pepper
100g toma brusca
Lightly steam the asparagus.
Warm up your stock and, in a separate pan, heat the olive oil and butter. Add the onion, garlic or wild garlic leaves and fry slowly for about 15min. When the veg has softened, add the rice and turn up the heat. Lightly fry the rice, stirring constantly.
When the rice is translucent, add the red wine and keep stirring. Once the wine has merged with the rice, turn the heat to low and add a ladle of stock and a pinch of salt. Repeat this process, stirring constantly, allowing the stock to cook into the rice each time. After 15min the rice should be soft but not sludgy.
Add the steamed asparagus, crumble in the toma brusca and season.
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